FEATURE RECIPE
Hot malted milk with cinnamon dulce de leche

Hot malted milk with cinnamon dulce de leche

Serves 6

Cooking Time Prep time 5 mins, cook 30 mins



1 litre (4 cups)   milk
100 gm   malted milk powder, or to taste, plus extra to serve
1   vanilla bean, scraped seeds only
Cinnamon dulche de leche
375 ml (1½ cups)   milk
115 gm   caster sugar
1 tsp   ground cinnamon
1   vanilla bean, scraped seeds only
1/8 tsp   bicarbonate of soda


1 For cinnamon dulche de leche, combine all ingredients except bicarbonate of soda in a heavy-based saucepan and stir over medium-high heat until sugar dissolves. Bring to the boil, then add bicarbonate of soda (mixture will foam). Reduce heat to medium and cook, stirring, until mixture thickens (25-30 minutes). The mixture is ready when you can draw a spoon across the bottom of the pan and a line remains visible. Place pan in a bowl of ice and stir until cold, then transfer to a sterile jar. Makes about 250ml and will keep in the fridge for 1 month.
2 Meanwhile, combine milk, malted milk powder and vanilla in a heavy-based pan and stir over medium-high heat until malt dissolves. Bring to a simmer, remove from heat and whisk to create froth (you can also use a stick blender or the steam attachment of a coffee machine). Divide among heatproof glasses, add dulce de leche to taste, scatter with malted milk powder and serve immediately.


RECIPE Emma Knowles PHOTOGRAPHY William Meppem STYLING Emma Knowles


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